Chicken and risoni soup with turmeric, lemon and rosemary
The kind of comforting soup that feels essential during winter’s chill.
Kelly GibneyChef
- prepare
- cook
- 4 servings
- Easy
Caption:Chicken risoni soup with turmeric and lemon by Kelly Gibney.Photo credit:Kelly Gibney
Risoni, which is a rice-shaped pasta, cooks beautifully in the stock and adds a lovely texture. Using a store-bought rotisserie chicken is a great way to save time.
Ingredients
- Olive oil for sautéing
- 1 leek, white and light green parts thinly sliced
- 3 medium carrots, diced
- 1 stem celery, diced
- 4 cloves garlic, diced
- ½ teaspoon ground turmeric
- 1 tablespoon finely diced fresh rosemary
- ½ teaspoon dried thyme
- Zest of 1 lemon
- 6 cups chicken stock
- ¾ cup risoni
- 2 cups (or more) shredded chicken
- ½ cup frozen peas
- 1 tablespoon lemon juice
- Salt and cracked pepper to season
Instructions
- Heat a drizzle of oil in a large pot over a medium heat. Add the leek and cook for 5 minutes.
- Add the celery, carrot and garlic. Sauté for a further 10 minutes.
- Add the turmeric to the pot along with a little more oil if the pan is becoming dry. Let this cook for 1 minute.
- Add the rosemary, thyme, lemon zest and chicken stock. Bring to a boil.
- Add risoni, reduce to a simmer and cook for 8 minutes.
- Add the shredded chicken and peas. Cook for another few minutes until piping hot.
- Remove from the heat. Add the lemon juice. Taste and season generously. Lots of cracked pepper is nice.
